Tiramisu Bundt with Cappuccino frosting

This, another bundt cake and it’s coffee AGAIN.

I love coffee flavoured things so I couldn’t help myself. I love tiramisu and decided on a cake version of this yummy dessert.  The cake has layers of normal cake, coffee cake and chocolate cake then is topped with a cappuccino style mascarpone frosting. This frosting tastes unreal (well if you like coffee it does)! 

This uses my Nana’s method of sponge cake which uses 2:1 ratio of flour/butter/sugar to eggs. To fill my bundt I used 10 ounces, which means I used 5 eggs. It makes a super fluffy sponge. 

Ingredients: 

(I use cups and grams most of the time, but my Nana always measured in ounces I have converted it to grams)

Cake

10 ounces (approx 280g, 2/1/4 cups) plain flour with 2 tsp baking powder OR just self raising flour

10 ounces (approx 280g) butter/margarine

10 ounces (approx 275g) caster sugar

5 medium eggs at room temperature, whisked

1 tsp vanilla essence

1/3 cup strong espresso, cooled

1/3 cup melted dark chocolate, cooled

1 tbsp. good quality dark cocoa powder

Frosting

250g mascarpone cheese

170g icing sugar

4 tbsp. strong espresso, cooled

Cocoa powder, for dusting

Method:

Grease and flour your bundt and heat the oven to 200 degrees.

Cream together the butter/margarine with the sugar, whisk it until it becomes pale in colour and double in size.

Slowly pour in the eggs, as you are whisking, if it curdles sprinkle a little of the flour in. Add the vanilla.

Sieve, in batches, the flour/baking powder, try to do it from a height as my Nana always told me! Fold it into the mix until all combined.

Remove a large spoonful/a cup/100g of the mix into a bowl and stir in the coffee, it will look a little runny but is fine.

Remove another spoonful and mix with the melted chocolate and cocoa.

Split the normal batter into three. Layer the bundt pan with a layer of normal batter first, then coffee, then normal, then chocolate then the last of the normal batter.

Place into the oven and bake for around 35-40 minutes, or until a tooth pick or skewer is clean when the cake is poked. Mine took 40 minutes but will depend on your oven, I would start checking after 25 minutes.

Remove and carefully tip out onto a wire rack to cool.

For the frosting, whisk the mascarpone, espresso and sugar together until thickened. Spread over the sponge and dust over the cocoa. Eat straight away!!

EDIT 3

printer friendly option

Tiramisu Bundt with Cappuccino frosting

EDIT 1

by Lululemonandlace

Ingredients:

(I use cups and grams most of the time, but my Nana always measured in ounces I have converted it to grams)

Cake

10 ounces (approx 280g, 2/1/4 cups) plain flour with 2 tsp baking powder OR just self raising flour

10 ounces (approx 280g) butter/margarine

10 ounces (approx 275g) caster sugar

5 medium eggs at room temperature, whisked

1 tsp vanilla essence

1/3 cup strong espresso, cooled

1/3 cup melted dark chocolate, cooled

1 tbsp. good quality dark cocoa powder

Frosting

250g mascarpone cheese

170g icing sugar

4 tbsp. strong espresso, cooled

Cocoa powder, for dusting

Method:

Grease and flour your bundt and heat the oven to 200 degrees.

Cream together the butter/margarine with the sugar, whisk it until it becomes pale in colour and double in size.

Slowly pour in the eggs, as you are whisking, if it curdles sprinkle a little of the flour in. Add the vanilla.

Sieve, in batches, the flour/baking powder, try to do it from a height as my Nana always told me! Fold it into the mix until all combined.

Remove a large spoonful/a cup/100g of the mix into a bowl and stir in the coffee, it will look a little runny but is fine.

Remove another spoonful and mix with the melted chocolate and cocoa.

Split the normal batter into three. Layer the bundt pan with a layer of normal batter first, then coffee, then normal, then chocolate then the last of the normal batter.

Place into the oven and bake for around 35-40 minutes, or until a tooth pick or skewer is clean when the cake is poked. Mine took 40 minutes but will depend on your oven, I would start checking after 25 minutes.

Remove and carefully tip out onto a wire rack to cool.

For the frosting, whisk the mascarpone, espresso and sugar together until thickened. Spread over the sponge and dust over the cocoa. Eat straight away!!

Lulu xxx

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